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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

6:41

Vietnamese Clay Pot with Shrimp and Tofu

The Culinary Institute of America ·

2026/01/08

While very rare in western recipes, in Vietnamese cooking, mixing tofu with an animal protein is very common, and makes a great combination of flavors and textures. Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA shows us how to make this traditional Vietnamese clay pot with shrimp and tofu.Chef Mai explains that a chảo đất or clay pot dish, is an important part of a Vietnamese family meal, and also a convenient cooking vessel—because it’s used to cook the dish from start to finish and

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6:25

Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/07

Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA, makes a classic Vietnamese dish: Gỏi Gá or Vietnamese chicken salad with tofu and peanuts. With crispy cabbage, herbs, and a tangy dressing, this salad is refreshing and delicious.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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6:18

Vegetarian Temple Restaurant at Vĩnh Nghiêm Pagoda

The Culinary Institute of America ·

2026/01/06

Chef Yen Nguyen serves only vegetarian food at her Temple Restaurant at Buddhist Vĩnh Nghiêm Pagoda in Ho Chi Min City, Vietnam. She shares some of her most popular dishes with Chef Mai Pham from Lemon Grass Restaurant. Her peanut stir-fry, seaweed fried rice, fried mushrooms, lemongrass tofu, and spring rolls are the biggest hits on her menu.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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10:25

Vegetarian Pho with Tofu and Mushrooms

The Culinary Institute of America ·

2026/01/05

Chef Cam Van and Mai Pham show us how to make a vegan version of Vietnamese pho. This deeply flavorful and carefully balanced vegetable broth is made with charred onions and garlic, salted radish, cinnamon, cardamom, star anise, coriander, fennel, and cloves. The broth is ladled over fried tofu, oyster mushrooms, vegetarian tofu “sausage,” and rice noodles. Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay

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6:22

Vietnamese Clay Pot with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/04

Chef Cam Van shows us how to make a classic Vietnamese dish -- Vietnamese clay pot with tofu and peanuts -- which she prepares with Chef Mai Pham from Lemon Grass Restaurant.Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. Watch the full series at:

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7:38

Jicama and Tofu Spring Rolls with Peanut Sauce

The Culinary Institute of America ·

2026/01/03

These vegan Vietnamese spring rolls are filled with sautéed jicama, fried tofu, mint, perilla, and sautéed radishes, and served with a peanut dipping sauce. Chef Cam Van shows us how to make this popular Vietnamese street food, which she prepares with Chef Mai Pham from Lemon Grass Restaurant. Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where

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4:06

Nguyen Dzoan Cam Van Talks Buddhism and Eating...

The Culinary Institute of America ·

2026/01/02

Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay Lam.” The famous cooking teacher was ordained as a Buddhist monk in 2019, and she has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. She discusses how eating a vegetarian diet aligns with the Buddhist philosophy

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5:07

Introduction to The Plant-Forward Kitchen: Southeast...

The Culinary Institute of America ·

2026/01/01

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet. In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a

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2:30

Southeast Asian Salad with Thai Basil Dumplings

The Culinary Institute of America ·

2025/12/23

This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, and tosses that with shredded purple cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad.Get the Southeast Asian Salad recipe here!

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1:55

Lemongrass Tofu

The Culinary Institute of America ·

2025/12/22

Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics. Get the Lemongrass Tofu recipe here!

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2:50

Crispy Vegetarian Spring Rolls with Tofu and Mushrooms

The Culinary Institute of America ·

2025/12/21

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm. Get the Vegetarian Spring Rolls recipe here!

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3:27

Kimchi Fried Rice with Thai Herbs

The Culinary Institute of America ·

2025/12/20

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of the chili paste make kimchi fried rice a beloved dish all over the world. This vegan take on kimchi fried rice has a bit of an Asian fusion twist, with the addition of Thai herbs and crispy fried egg roll strips for a garnish. Get the Kimchi Fried Rice recipe here!

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2:43

Vietnamese Crepes with Teriyaki Tofu: Banh Xeo

The Culinary Institute of America ·

2025/12/19

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu.Get

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14:29

Cooking and Pairing Tips with Olive Oil Tour Guide...

The Culinary Institute of America ·

2025/12/18

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife’s café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different

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15:27

Why Olive Oil Belongs in Soul Food with Tanya Holland

The Culinary Institute of America ·

2025/12/17

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don’t traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic

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14:14

Food as Medicine: Dr. Michael Cirigliano on the Power...

The Culinary Institute of America ·

2025/12/16

Dr. Michael Cirigliano, Associate Professor of Medicine at the University of Pennsylvania School of Medicine, has been practicing for over 30 years and is a strong advocate for the concept of food as medicine. In his daily work with patients, he emphasizes practical, sustainable approaches to healthy living.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Dr. Cirigliano discusses olive oil as a powerful functional food. He explains how its antioxidant

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11:48

What Chefs Want in Olive Oil | Insights from Suzie Kang

The Culinary Institute of America ·

2025/12/15

Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they’re looking for—whether it’s a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights

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15:07

Olive Oil Tips and Trends from America’s Test...

The Culinary Institute of America ·

2025/12/14

Lisa McManus, Executive Editor of America’s Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since.In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the

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16:02

Inside Today’s Olive Oil Trends with Food Writer Jane...

The Culinary Institute of America ·

2025/12/13

Jane Black, a Washington, DC–based food writer known for her coverage of culinary trends and the evolving world of olive oil, joins Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about how consumer understanding of olive oil has changed in recent years. Jane discusses the growing interest in quality, transparency, and origin, as well as the important role chefs play in telling the story behind the olive oil they choose for their restaurants. This video was

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20:59

How Chef Dominica Rice Cisneros Uses Olive Oil in...

The Culinary Institute of America ·

2025/12/12

Chef Dominica Rice Cisneros is the owner of Bombera, a celebrated Mexican restaurant in Oakland's Dimond District, known for its Chicana heritage cooking, wood-fired techniques, and focus on community and local ingredients. She talks about cooking with lard, butter, and corn oil as a child, and discovering olive oil when she started working in Bay Area restaurants in the 1980s. Alexandra Kicenik Devarenne is the director of Extra Virgin Alliance, and interviews Chef Dominica about how she

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674 results

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